Breaded Pheasant Nuggets recipe

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Ingredients

2 ½ cups Italian-style panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dry mustard powder
¾ cup butter
2 cloves garlic, minced
6 skinless, boneless pheasant breast halves, cut into chunks

Nutrition Info

1017.3 calories
carbohydrate: 46.4 g
cholesterol: 258.6 mg
fat: 57.7 g
fiber: 0.2 g
protein: 76.1 g
saturatedFat: 26.6 g
servingSize: -
sodium: 2727.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.

  2. Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.

  3. Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.

Recipe Yield

4 servings

Recipe Note

Wanted something different to do with all of the pheasants we have in the freezer. This is my husband's 'new favorite!' Enjoy!

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